Lasagna with Bolognese Sauce

📍 Origin: Emilia-Romagna  ·  ⚠️ Allergens: gluten, eggs, dairy

Lasagna with Bolognese sauce is a worldwide Italian classic from the Emilia Romagna region.

We make Lasagna with layers of fresh pasta dough, alternating them with Bolognese sauce and béchamel. We top all of it with Parmesan cheese and place this combination in the oven, and then magic happens!

It’s an opportunity to learn how to make fresh pasta (an egg-based dough), Bolognese sauce, which locals call ragù, and béchamel.

One of the leading players of this dish is the Bolognese sauce. This genuine and hearty sauce is made by slow-cooking minced beef, pork, and red wine.

Curious facts: During the fourteenth century, pasta layers were made using soft wheat flour and water, which resulted in soft pasta. Later, during the Renaissance period, eggs were added to the dough in place of water. This change improved the structure, making it more suitable for layering with béchamel and Bolognese sauce.

Allergens & Dietary Needs

Allergens. The layered fresh pasta contains eggs and 00 all-purpose flour. The Bolognese sauce for the lasagna contains pork and red wine. Béchamel sauce includes flour, milk, and butter. Please notify us in advance if you need to make any alterations due to dietary requirements.

If you like Bolognese sauce, you might also be interested in learning to make Tagliatelle with Bolognese sauce, another classic from the Emilia Romagna region.

Also, if you would like to learn a vegetarian version of Lasagna, you might be interested in Lasagna with pesto and green beans.

Learn to Make Lasagna with Bolognese Sauce in Genoa

Add Lasagna with Bolognese Sauce to your menu: choose it as one of your three recipes and cook it step by step with chef Lucrezia in her home kitchen in Genoa, then sit down to enjoy it with a glass of Italian wine. You will receive the written recipe by email, so you can make it again at home.